When prepared properly (ie not over a camp fire), the frittata is a light, fluffy egg dish with all of the potential of the omelet and none of the fuss.  There is no flipping, no folding, and no fussing.  There is, however, whisking.  The key to a light frittata is the get as many air bubbles into the mixture as possible.  For a small one, a whisk will do.  If you are making a large fritttata (6 or more eggs), I recommend using a blender.  Either way whip the hell out of it to create as many air bubbles as you can.

Just like an omelet, you can add just about anything to it – tomatoes, zucchini, onions, apples, potatoes, shrimp – you name it.  Of course, today we are adding bacon.

Bacon and Brie Frittata

Ingredients:

• 4 thick smoked bacon slices, cut crosswise into 1″ pieces
• 4 eggs
• 1/4 cup milk or cream
• 2 tablespoons chopped green onions
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon unsalted butter
• 2 ounces Brie, chilled with rind removed and cut into small pieces

Directions:

1. Cook the bacon over medium-low heat.  Remove and crumble.
2. Whisk the eggs, milk or cream, salt, and pepper.
3. Using a nonstick skillet with sloping sides, melt the butter over medium heat.
4. Once the butter begins to foam, add the egg mixture.
5. Cook for 1 or 2 minutes (until the eggs begin to set).
6. Use a spatula to gently lift the edges to allow the uncooked eggs in the middle to run underneath.
7. When no liquid remains on the surface, sprinkle the bacon, Brie, and onions on top.
8. Cover and cook for 4 minutes.
9. Remove from heat and allow to sit uncovered for 1 minute.
10. Cut into wedges and enjoy.

Yes I want more!

Remember, you can add anything you want, just don’t forget the bacon.